Looking for a hearty, creamy, and subtly sweet soup to warm you up? This Roasted Sweet Potato Soup hits all those notes and more, making it the perfect Fall soup to fill your tummy and your soul.
With fresh roasted vegetables and complementary spices, this cozy Fall soup recipe uses real ingredients to bring bold flavor.
And just like in my popular Pastina Soup recipe, the key to the depth of flavor in this soup is blended veggies. Plus, as a mom managing her time with a passion for big flavor, I love that I can prep a vat of soup in the beginning of the week and make it last throughout.
Sweet Potato Soup Ingredient Highlights
Sweet potato skins are perfectly edible! While they can absolutely be added to your sweet potato soup to intensify the flavor, it does increase the cooking time and make the soup harder to blend.
For those reasons, this Sweet Potato Soup recipe instructs you to remove the peels. That being said, leaving some skin behind is absolutely fine.
Make sure to use sweet apples like Ambrosia, Fuji, Honeycrisp, Gala, or Red Delicious. It brings out the sweetness in the sweet potatoes and tempers the bitter after taste pumpkin can sometimes have.
You can buy or make your own vegetable broth. Chicken broth works here, too.
Coconut milk is so delicious in this soup for extra creaminess and the subtle floral fruity flavor it brings. That being said, any other milk works in its place.
Roasted Sweet Potato Soup Tips and Tricks
How to Roast Sweet Potatoes for Soup
As with any roasted veggie soup, this creamy sweet potato soup requires both the oven and the stovetop. Start by prepping your vegetables.
Bearing in mind that we will be pureeing the vegetables to make a thick creamy soup, the cut on these vegetables certainly does not need to be perfectly uniform.
That being said, the smaller you get your veggies, the quicker they will cook. Peel your sweet potatoes and cut them into small chunks, about 1 inch in diameter.
Peel and dice your shallots and just peel your garlic- you can leave the cloves whole.
Add the prepped sweet potato, garlic, and shallots to a large baking sheet in a single layer. I recommend using an 18 x 24-inch baking sheet to ensure there is enough room.
Drizzle the olive oil on top and season with salt and pepper. Use clean hands to toss the veggies, ensuring they are evenly coated. Then, roast them until tender.
How to Make Blended Roasted Vegetable Soup
Peel, core, and chop your apple and add it to a large pot or Dutch Oven with the vegetable broth, nutmeg, ginger, and cinnamon over high heat. Bring it to a boil, cover, and turn down heat to medium.
Once your vegetables are done roasting and your apple is tender, you’re ready to blend your soup!
The easiest way to do so is with an immersion blender. However, I’m partial to a food processor or high-powered blender– just a personal preference as I tend to splatter with an immersion blender and burn myself, but if you’re comfortable with it, go for it!
If you are using the immersion blender, it’s as simple as blending in directly in the pot, then adding the coconut milk and giving it one final stir.
If you’re using a blender or food processor, add all of the roasted vegetables, apples, and vegetable broth and blend on high until smooth. Please note that depending on the size of your food processor or blender, you may have to do this in two batches.
Then, transfer your soup back to the pot before stirring in the coconut milk.
How to Serve Your Cozy Fall Soup
This soup is hearty and warming, making it delicious enough to serve on its own for dinner. I love to use a little extra coconut milk to decorate the top as pictured, and serve it with toasted bread.
This is also a great starter for a full Thanksgiving meal, and a great side to a fresh salad or this Apple and Brie Grilled Cheese.
How I Store and Reheat Leftover Sweet Potato Soup
This soup will last in an airtight container in the refrigerator for up to 5 days, or up to 3 months in the freezer.
You can easily reheat a larger portion on the stove. Warm it up over medium heat in a large pot, stirring occasionally until heated through.
To quickly reheat an individual portion, cover it and heat it in the microwave on high in 2-minute intervals, stirring in between, until heated thoroughly.
Creamy Roasted Sweet Potato Soup
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Immersion Blender *or*
- Blender *or*
- Dutch Oven (optional)
Ingredients
- 3 large sweet potatoes
- 2 large shallots
- 3 cloves garlic
- 1 large sweet apple
- 6 cups vegetable broth
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon cinnamon
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (13.66-oz) can full fat coconut milk
Instructions
- Preheat your oven to 425°F.
- Prep your veggies by peeling your sweet potatoes and chopping them into chunks, about 1 inch in diameter. Peel, core, and slice your apple and peel your shallots and garlic.3 large sweet potatoes, 2 large shallots, 3 cloves garlic, 1 large sweet apple
- To a large pot or Dutch Oven, add the vegetable broth, apple, nutmeg, ginger, and cinnamon. Bring to a boil, then cover and reduce heat to medium. Simmer, stirring occasionally until apple is fork-tender.6 cups vegetable broth, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon cinnamon
- To an 18 x 24-inch baking sheet, add sweet potatoes, shallots, and garlic. Add olive oil, salt, and pepper, and toss to coat evenly.2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper
- Spread sweet potatoes, shallots, and garlic out in a single layer, ensuring they are not overlapping one another. Roast for 25 minutes until sweet potato is fork tender.
Immersion Blender Method
- Once the sweet potatoes are fork tender, add the roasted sweet potatoes, shallots, and garlic to the pot with the vegetable broth, apples and spices.
- Turn the heat all the way down to low and use the immersion blender to break down the contents of the pot until you are left with a smooth consistency.
- With heat still on low, stir in the coconut milk and simmer on low for about 5 minutes, until creamy and well-combined. Serve hot.
Blender or Food Processor Method
- Add the roasted vegetables and contents of your pot to your food processor or blender. Note: depending on the size of your blender, you may have to do this in two batches.
- Blend on high until completely smooth (about 5 minutes), pausing to push down anything stuck to the sides if need be.
- Once smooth, transfer soup back to the pot and stir in the coconut milk. Simmer on low heat for about 5 minutes until warm, creamy and smooth. Serve hot.
Pro Tips
- The immersion blender method definitely has less clean up and is a little bit easier to manage, but if you don’t have one or aren’t comfortable using it on hot soup, the blender or food processor is just as effective.
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2 thoughts on “Creamy Roasted Sweet Potato Soup”
Delicious! I’m ready to add it to the Thanksgiving menu.
Yayyyy for new traditions! So glad you enjoyed ❤️